These gluten-free matcha brownies made with Japanese sweet red bean paste (aka Anko 餡子) taste better than any matcha baked good I’ve ever had the guilt-inducing pleasure of eating.

I had made chickpea chocolate brownies harnessing the humble bean’s natural buttery goodness and so I thought since adzuki beans are A) beans and B) just happen to be a staple in Japanese desserts, why not try making a matcha version with Anko 餡子 (Japanese sweet red bean paste) — I used the chunky variety called Tsubuan 粒あん, but you can use the smooth variety, Koshian こしあん. I was not disappointed. The taste and texture is just as good without all the bad stuff (i.e. butter) and effort you get with traditional brownies!

Sweet Red Bean Paste (Anko 餡子) White Chocolate Matcha Brownies

• 1/2 cup Anko or Tsubuan (Japanese sweet red bean paste), store-bought or homemade
• 1.5 tbsp good quality matcha powder
• 1 tbs rice flour
• ½ tsp baking powder
• 1 egg
• 1 tbs sweetner of choice (optional for extra sweetness), I used dark brown sugar
• 1.5 tbsp olive oil (or coconut oil)
• ½ tsp vanilla extract
• Pinch of salt
• 25 g white chocolate, broken up into big chunks

Blend all ingredients in a food processor or by hand until incorporated and transfer to baking tray.

I baked mine on the stovetop. Here’s how:

Add the batter to a pot lined with one layer of aluminum foil and another layer of parchment paper and cook on the weakest burner on your stove on low heat for 25-30 min or until an inserted toothpick comes out clean.

By Oven: Bake in 350 degree f preheated oven for 20-25 min or until brownies set and toothpick comes out clean